NEW SERIES

Cooking around Sweden.

This is a mini series where we are traveling around Sweden, exploring local food and cook with friends. We are obsessed with crispy, seasonal apples so in this first episode we are traveling down to Halmstad to pick apples at a farm together with Linda Lomelino and then she bakes a classic Swedish apple cake for us. Hope you enjoy! Please leave us a comment letting us know what you think.

NEW SERIES

Cooking around Sweden.

This is a mini series where we are traveling around Sweden, exploring local food and cook with friends. We are obsessed with crispy, seasonal apples so in this first episode we are traveling down to Halmstad to pick apples at a farm together with Linda Lomelino and then she bakes a classic Swedish apple cake for us. Hope you enjoy! Please leave us a comment letting us know what you think.

The original Swedish version of this dessert is called Gino. It’s baked strawberries, kiwis and bananas with white chocolate on top. Our version is different, but the choice of fruit and measurements are really just suggestions here, add or subtract fruit to your liking.

We created this recipe for our youtube channel so make sure to watch the video to see what a simple, savoury snack this is. Our plan was to make a really instructional video but Elsa came crashing our shoot with all her crazy monkey faces and dances and we just couldn’t leave those parts out when editing.

The addition of kale to the filling makes it a little greener and more substantial and the pieces on top crisps up into chips. I guess it’s not our most unique recipe but a really good one to keep up your sleeve for picnics and late-summer parties.

We tested the recipe again two days ago to double check all quantities. While we were at it, we also made this video for our youtube channel. Our boys’ preschool was closed so they were home with us helping out.

A SELECTION

This is not just a mushroom sandwich. It is our ultimate vegan winter sandwich.
With a herby olive oil spread and a mushroom, lentil and kale topping generously scattered over a freshly baked sourdough bread. So darn good!

There is definitely a reason why the grain bowl trend has grown so strong. Grain bowls are hearty, full of flavor and color, have a variety of textures and temperatures and very easy to adapt to what you have at home and what's in season.

Here is a vegan version of one of our favorite meals – thin, green pancakes. We make them using chickpea flour, water, salt and herbs. These are filled with avocado, pesto and krauts, but anything goes.